The Guild, Calgary

Calgary is such a new and modern city that older buildings are truly treasured. The original Hudson’s Bay is one of them and it’s now the home of Oliver and Bonacini’s The Guild Restaurant. It’s the first real foray outside of Ontario for the super-talented O&B team, a testament to their vision of Calgary as one of Canada’s most vibrant cities. The Guild is a different beast and a nod to the guildhalls of the past, which served as meeting places for artists and merchants.

Honouring local beef, game and fowl, and utilizing traditional cooking techniques over wood and coal, Executive Chef Ryan O’Flynn’s menu is a fitting homage to proud Canadian carnivores and the region’s vast bounty of resources. An impressive array of signature cocktails are rounded out by select craft beers, a smattering of West Coast wines, and daily drink features.

“We are all about showcasing the best cuts of meat that Alberta has to offer, 100% locally-sourced.” From carved at the table organic beef shank to the 32 oz Tomahawk steak glistening with house made Bernaise, Chef O’Flynn is living up to this statement.